Lavender Macarons with Honey Buttercream

These fragrant macarons are my most favorite flavor! The lavender cookie paired with the honey buttercream is a match made in heaven. I made these for a family friend, and they told me that they were fighting over them. They are that delicious!

fullsizeoutput_20c5

Lavender and honey pair perfectly together. The fragrant flower, and the sweet honey balance each other perfectly. This video is special, because it featured a part of my Hawaii vacation, where I visited the lavender farm in Maui. The lavender I used in the video was food grade lavender from this farm, but you can find a similar version here: https://www.amazon.com/Organic-Lavender


INGREDIENTS:

Macarons:
1 tbsp Lavender + Extra for garnish
1 Cup + 1 tbsp Powdered Sugar (For the macarons & Lavender)
3/4 Cup Almond Flour/Meal
2 egg whites
4 tbsp Sugar
Purple Food Coloring

Honey Buttercream:
1/2 Cup Butter
4 tbsp Honey
1/2 tsp vanilla bean paste
1 cup powdered sugar

DIRECTIONS:

  • To make the cookies, blend the lavender and powdered sugar together until it becomes a fine powder.
  • Sift the powdered sugar, and almond flour along with the lavender powdered sugar. Mix it together.
  • In a stand mixer, beat egg whites until frothy. Stream in the granulated sugar. Continue to beat until stiff peaks form, and then add in the purple food coloring. I didn’t add too much coloring, because I wanted a light natural color.
  • Mix the egg whites with the powdered sugar/almond flour mixture.
  • Pipe it on a pan with parchment paper, and sprinkle with lavender. Let it form a crust for 15 minutes.
  • Preheat oven at 320 degrees. Before putting the pan in the oven, reduce the heat to 300 degrees.
  • Place your pan on the top or bottom rack. Bake for 8 min, turn your pan, and bake for another 8 minutes.
  • For the frosting, beat the butter, and then add the honey. Add in the vanilla bean paste, and beat the powdered sugar until combined.
Advertisements